Goat cheese and mushroom tart

Goat cheese and mushroom tart

Goat cheese and mushrooms are two of my very favourite ingredients. I like them anytime, anywhere, in almost any combination. I love them so much that I’m actually a little surprised that I haven’t posted a recipe using them together, before now.

In my post last week, I mentioned that we had spent a week relaxing at our family cabin. Since the entire idea behind a vacation at the cabin is to relax, I usually spend some of my time working on a new recipe or two. That might sound odd to some people, but for me, being in the kitchen, creating something new and yummy is one of my favourite ways to relax. Especially with some music playing and my husband occupying the kids. Oh, and how could I forget, a glass of wine to sip on while I work away.

As far as wine goes, I tend to be a red wine kinda girl. In this case, however, I felt like this recipe was a bit too rich for red. I chose instead to sip on a delightful Sauvignon Blanc from Serendipity Winery. It was fresh and light, which was perfect for balancing out the richness of this goat cheese and mushroom tart.

Serendipity Winery 2013 Sauvignon Blanc

All in all, I would say this recipe completely sums up my idea of a perfect, relaxing day. I hope you enjoy it!

397g package of frozen puff pastry, thawed

2 oz cream cheese, softened

2 oz goat cheese

1 tbsp garlic chives

1 tbsp butter

1 tbsp extra virgin olive oil

1 (14g) package of dried porcini mushrooms

1 Cup portabello mushrooms, sliced and then halved

1 large shallot, minced

4 pieces of asparagus, trimmed

salt to taste

Preheat the oven to 400 degrees Fahrenheit.

Start by re-hydrating the porcini mushrooms according to their package directions.

While the mushrooms are re-hydrating, roll out the puff pastry to form a rectangle that’s about 10″x12″. Place it on a baking sheet lined with parchment paper and set aside.

Blend together the cream cheese, goat cheese and chives. Gently spread the mixture evenly over the puff pastry.

Once the porcinis are ready, heat the butter and olive oil together in a skillet over medium heat. Add the shallots and cook for 1 – 2 minutes, until just starting to sweat. Add the portobello mushrooms, cook for a just a few minutes, then add in the porcinis. Continue cooking for a couple minutes longer until the mushrooms are tender. Season with salt.

Evenly spread the mushroom mixture over the cheese and pastry. Top with the asparagus, cutting it into smaller pieces if you like.